1/4 cup butter(no substitutes)
3/4 cup white sugar
1 blood orange
2 tablespoons honey
1/2 teaspoon almond extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup white chocolate chips
1/2 cup chopped pecans
Preheat oven to 325 degrees.In large mixer bowl, add sugar, butter & honey.
Grate the peel from the blood orange using the large side of the cheese grater. Take care not to grate the pith (the white layer between peel & fruit). Add grated peel to mixer bowl.
Cut orange in half & squeeze juice out of both halves; add to bowl.
Cream all together til light & fluffy.
Add almond extract & then both eggs, one at a time, beating well after each.
Sift together flour, baking powder & salt. Gradually blend into creamed mixture.
With wooden spoon, stir in chopped pecans & white chocolate chips.
Dough will be slightly sticky.
Turn out onto lightly floured surface & divide into two halves.
Using your hands, roll one half into a 10-12 inch log & place lengthwise on greased cookie sheet.
Gently flatten log into a long rectangle about 2-1/2 inches wide.
Repeat with second half of dough, leaving about 3 inches between flattened logs on cookie sheet.
Bake for 20 minutes in preheated oven, or until a pale gold color.
Remove from oven but leave logs on baking sheet til cool enough to handle.
Gently transfer to cutting board & slice each log on a diagonal into 1-inch wide slices.
Return to baking sheet & arrange so that there is a little space between each cookie.
Return to oven & bake 10 minutes, then turn each cookie over to expose the opposite cut side & bake for 10 minutes more or until golden & crisp.
Recipe found here: Recipezaar: Sunrise Biscotti Recipe